WHISKEY STREET DRINKS

Whiskey Street has been designed as a space that downtown executives, hip urban locals, and Utah guests will rub shoulder while sipping great cocktails. It is a friendly but stylish establishment with knowledgeable bartenders and great music. Pull up a barstool. Let us put down a pint down on your piece of the 72 foot-long cherry wood bar. Dancing with sunlight during the day and lively with guests during the evening, we’ll serve you your favorite beverages from 11am until 1am every day.

Some of our drinks, including our sours, may contain raw eggs. You, as adults, need to be made aware that consuming raw or undercooked products, such as eggs, may increase the risk of foodborne illness. Please consult your physician or public health official for further information.

Cider, Fruit & Root

Ciders can be classified from dry to sweet. Their appearance ranges from cloudy with sediment to completely clear, and their color ranges from almost clear, to amber, to brown. The variations in clarity and color are mostly due to filtering between pressing and fermentation. Some apple varieties will produce a clear cider without any need for filtration. Both sparkling and still ciders are made; the sparkling variety is the more common.

American Pale Ales

American pale ales have an even balance of hops and malt, and fruity esters range from very light to very strong. Most American breweries feature an American pale ale on their year-round lineup, and their interpretation differs slightly from region to region.

American IPAs (India Pale Ales)

An IPA is a hopped up version of pale ale. However, one man’s pale ale is another man’s IPA. Expect the same characteristics of a pale ale, with added hops, bitterness, and strong citrus or piney notes.

Imperial IPAs

An Imperial IPA is a very generously hopped version of an American IPA. Most brewers show their hop muscles through an imperial (double) or even triple IPA. They can be extremely bitter, and most boast the IBUs (International Bitterness Units) on the bottle, though this is not always concordant with perceived bitterness.

UK Style Ales

Most UK beer is not as heavily hopped as American beer, and relies more on malt for flavor. There will be less bitterness, and more sweet, nutty, or caramel-y flavors in its place. Light hop flavors that might be present are spicy, grassy, and earthy.

Wheat Ales

A long-lasting, white head and slightly sweet taste are trademarks of wheat ales. German versions often exhibit flavors of banana and clove, while Belgian versions feature coriander and orange peel. The American style tends to be a lighter version in comparison, but may display some fruitiness from the yeast. These ales may be filtered or unfiltered (cloudy appearance).

Amber/Red Ales

Amber and red ales are named for the color of the beer they represent, and fall into a wide category. Most are well balanced, but have more malt character than lighter colored beer. Expect moderate hop bitterness, and a toasted malt backbone.

Porters

Porters are named for the London working class that popularized the brew in the 1700s. There are several subcategories of porter, but most have a burnt malt character, moderate bitterness, and are brown to black in color.

Stouts

Stouts were born from the porter style, and feature big roasted flavors contributed by the use of roasted barley. Other common flavors include coffee, chocolate, and burnt toast. They range from sweet to dry, high to low ABV, and are sometimes aged in whiskey barrels.

Belgian Pale Ales & Pale Strong Ales

Belgian pale ales are set apart from American pale ales by using far less hops and a Belgian yeast strain that offers a unique sweetness. They range in color from pale straw to amber and should remain clear if poured properly. Take care to leave any yeast sediment in the bottle as the liquid is decanted.

Dark Strong Ales

Dark strong ales taste exactly like they sound, with flavors of dark fruit, dark malt, and plenty of alcohol that is either well hidden or up in your face. Hop character is usually subdued, while the spicy yeast character shines through.

Lambics

Lambics are spontaneously fermented using wild yeast to create uniquely tart and sour ale. Some have whole fruits added after fermentation begins, while others showcase the yeast alone. There is little to no hop or malt character, which allows the yeast to take front and center.

Saison/Farmhouse/Sour/Gose

Saison (season) ales were nearly an extinct style before they gained popularity in the US. Traditionally, they are complex, emphasizing the fruit and spice characters. Expect tart and earthy notes with a dry palate.

Light & Adjunct Lagers

This lager style was popularized largely by macro breweries. They have light flavor, high carbonation and low to moderate alcohol content. Adjuncts, such as rice and corn, are added to cut costs, making them the least expensive on the market.

“The exclusive Mormon refresher; Valley Tan is a kind of whisky, or first cousin to it; is of the Mormon invention and manufactured only in Utah. Traditions say it is made of (imported) fire and brimstone. If I remember rightly, no public drinking saloons were allowed in the Kingdom by Brigham Young, and no private drinking permitted among the faithful, except they confined themselves to Valley Tan.”

- Mark Twain, 1871

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